May 27, 2013
Are you there Monday, its me, Lola? And if you didn't hear, I took my well-heeled city girl derrier to the country and started farming a year ago as an apprentice (to investigate where our food comes from...oh lord). Organically of course. And I can remember that very first harvest like it was yesterday. Nothing quite beats the feeling of gently tugging a leafy root vegetable until it gives way to the rich, dense soil, showcasing its luminous array of rainbow hues. Springtime is the birth of the radish, and boy are they beautiful. Want to know a secret? I've never even eaten one before! Yes, that is how American I am. If it can't be found as one of the lifeless, nutrient depleted toppings on a Big Mac, then I have no idea what it is. Can I get an amen? Don't worry, that's all changing soon. This whole organic seasonal menu planning is quite alluring, and definitely keeps you on your toes in the kitchen. I was reading last night that cooking during our grandmothers generation used to be the product of necessity. They'd cook with whatever was in the pantry or fridge. Fast forward to our obese, diabetes prone, ignorantly content generation and it should be the same way for the most part. Gathering around your farm fresh bounty and letting ingredients inspire your dish.